Mongolian Lamb

Last night a quick dinner was in order and a stir fry is always a good answer. Mongolian lamb, as exotic as it sounds, is always a hit with us as it is not an overly spicy nor sweet dish but has such a unique flavour.


You could quite easily substitute the lamb with beef or chicken. Also omit the sesame seeds if there is someone with an alergy. If I am just cooking this for hubby and I, we like it spiced up a little more so I use hot chilli sauce instead of the sweet chilli sauce, but this would depend on your family's tastes, of course.


Served with plain steamed rice, this saucy dish is quite filling plus very easy to make.

Mongolian Lamb

(recipe adapted from Symply To Good To Be True # 3)

Serves: 4

Points per serve: 4.5

500g lamb strips

cooking spray

2 teaspoons crushed garlic

2 teaspoons crushed ginger

1 brown onion, sliced

2 carrots, peeled and sliced

1 red capsicum, sliced

1 green capsicum, sliced

1 head broccoli, cut into small florets

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sweet chilli sauce

2 tablespoons cornflour
1 cup water

2 teaspoons vegetable stock powder

1 tablespoon sesame seeds

Coat a wok or large non stick frying pan with cooking spray, fry lamb, garlic and ginger for 1 - 2 minutes until lamb is sealed and almost cooked. Remove to a plate.


Add the onion, carrots, capsicum and broccoli to the same pan and stirfry for 3 - 4 minutes. Add hoisin sauce, soy sauce, oyster sauce, sweet chilli sauce and combine water, cornflour and stock powder stirring well. Bring to the boil, return lamb to the pan and add most of the sesame seeds, reserving some to sprinkle on top.


Place on a serving plate or bowl and sprinkle with remaining sesame seeds.

(Click here for a printable version of this recipe)